My sister Cheryl in Las Vegas is busy with a tree full of figs and getting them in jars and the freezer. She has been looking for some new creative jams for figs and found a great marmalade with a twist in the recipe. The recipe calls for you to make a simple syrup first then add the ingredients once you have a gel stage to the sugar. She was kind enough to take some great pictures to show the process during the recipe. Here is the Fresh Fig Marmalade from the Food.com website. This recipe is safe for canning!

Fresh Fig Marmalade

Sliced Navels and Lemons

6 cups ripened figs

3 cups sugar

3 cups water2 medium navel oranges, thinly sliced (do not peel, but cut off and discard ends)3 lemons, thinly sliced (do not peel, but cut off and discard the ends)

Wash and drain the figs. Cut off the stems and coursley chop.
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Simple Syrup

Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full rolling boil.Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should "sheet" from the back of a spoon.)Pour figs, orange and lemon slices into the hot bubbling syrup. Boil over medium heat, stirring gently, for 30-35 minutes. (the length of time depends on personal preference for thickness of the syrup.)

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Altitude Adjustments

The gel point method is also noted in many cookbooks and is a process to test the gel of a jam, jelly or preserve. There are two methods of testing using a spoon or a plate.

SHEET TEST

Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage has been reached.

FREEZER TEST

Chill a small saucers in the freezer. Place a teaspoonful of soft spread on the chilled saucer and place in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the spread with your finger. A mixture that has reached the gel stage will be set, and the surface will wrinkle when the edge is pushed.